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Everyone loves pizza, and everyone loves hamburgers, so why not mix the two?

Stuffed pizzas can be a lot of fun to make, and they certainly are delicious. This recipe is for a stuffed pizza mixed with hamburger. Beware the recipe in this post makes a bit too much dough, so unless you have a larger pizza stone than I do you might want to shave a bit of the dough off and make pizza sticks with it.

I loved this pizza, it was amazingly delicious and there was hamburger throughout the pizza which was amazing. I’ve never really been a fan of adding ketchup to my hamburgers so I didn’t even mention it in the recipe. Plain ol’ hamburger is what I like. Feel free to season it as you please.

Hamburger Stuffed Pizza | This Is Why I’m Full

Let us know what you think of our Hamburger Stuffed Pizza and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

For the pizza dough--In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean! Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours. That's it!

Preheat your oven to 400* once the dough is made and has risen.

Roll out the dough into pizza sized layers, make one slightly bigger than the other. This will be your top layer of dough and the excess will wrap around your ground beef and toppings. You have extra so you can incorporate the two layers of dough together and create a good seal. I made mine about 3" bigger than the lower layer

Take your extra lean ground beef and flatten out into a thin layer in the shape of your pizza, make it nice and flat like a typical hamburger patty except well... huge.

On an easy to transfer surface coat with corn meal so you'll be able to transfer the dough to your pizza stone, place your bottom layer of dough and start adding toppings. Spread your pizza sauce on this bottom layer and place your flat layer of ground beef. Add the cheese and any other toppings you want into this layer.

Once this is done place the top layer over all the ingredients. With the extra dough tuck the two layers together so they incorporate. Poke holes in the top layer of dough to allow air to escape and prevent bubbles. Place last layer of cheese on top of the pizza

Cook the pizza for roughly 30 minutes or until the dough starts to turn golden brown.

Recipe Notes

If you want to pre-make the dough for this recipe: Once the dough has been mixed together you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.

Apple Pie Lattice Cookies | This Is Why I’m Full

These Apple Pie Lattice Cookies. What can I really say about them, other than I might not be prouder of any recipe I have ever made! These Apple Pie Lattice Cookies.. I saw one of those cooking videos on some social media outlet, something similar to these. And I decided that I wanted to try and make my own, but that recipe (I can’t remember which site it was from) was made using pre made apple pie filling and pie crust, and I didn’t want to do it that way. I wanted to go from scratch all the way, and I am so glad that I did!

I used the recipe that my Dad always uses for his apple pies, and they were amazing! The thing that I like most about these is that eating them is like eating apple pie, but you don’t need a fork or a bowl, you can just grab one and go!

I’ve never made a lattice before, and with how small these are it definitely isn’t the easiest thing to make, the weave is very small, but it’s well worth the effort you put into making them!

I don’t know about you, but I hate wasting food, and this recipe is slightly wasteful, unless you take your scraps and make this delicious Scr-Apple Pie!

Let us know what you think of our Apple Pie Lattice Cookies and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Add butter and shortening and pulse until the mixture turns into coarse crumbs.

Slowly add the ice water and pulse until the dough gathers up into a ball. If it doesn’t after a few seconds, add a few more drops of ice water until it does.

Take the dough and flatten it into a disc and place it on a sheet of floured plastic wrap. Refrigerate for about 30 minutes before rolling.

Filling:

You need to chop your apples very small for these cookies to work!

Place the peeled, cored, and chopped apples in a large bowl. Set aside.

Preheat oven to 425 degrees.

In a medium sauce pan, melt butter over medium heat. Add the 3 tbsp of flour and mix well, forming a paste. Add the water, sugars, cinnamon, nutmeg, and vanilla and mix well. Bring to a boil for 1 minute, then reduce heat to a simmer for an additional minute.

Remove from heat and reserve about 1/3 cup of sauce for your lattice crust.

Add remaining sauce to apples. Toss well.

Take your pie crust out of the refrigerator and cut it in half, rolling each half out thinly.

Take one rolled out piece of dough and cut it into thin strips, make it into a lattice.

Once you have your lattice prepared take your pie filling and spread it over your non-lattice pie crust, be sure to not over pack the crust with filling, the lattice can only stretch so much!

Once your crust is evenly covered take your lattice and lay it over the top of the other crust, pressing the edges down slightly.

Using either a round cookie cutter or a wide-mouth mason jar cut your cookies out of the filled crusts

(There will be some wasted pie, but check out our Scr-Apple Pie! I will include the link in the description! You will never waste crust or filling again!)

Place the cut cookies onto a cookie sheet lined with parchment paper

Brush the tops with the sauce that you kept aside

Bake at 350 degrees for 12-15 minutes or until the crust is golden brown

French Bread with Jam | This Is Why I’m Full

The Hubby has been trying to make his own bread for about a year now and while it has always been tasty, since we got our KitchenAid Mixer it has been even better! The constant mixing means that it is much easier to knead the dough for the right amount of time, giving the dough the time to get airy and soft! We have posted the recipe for the bread already, but I figured why not post it again to show it’s versatility! You can put anything on this airy and delicious bread and it is always delicious! Let us know what you think of our French Bread with Jam and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Pumpkin Spice Latte | This Is Why I’m Full

Alright, here’s the deal, this Pumpkin Spice Latte is better than the Starbucks version for a lot of reasons, the main one being the price. But there a lot of other reasons, the Starbucks Pumpkin Spice Latte tastes so artificial because the syrup/latte mix that they use IS artificial, it is made with Pumpkin flavoring, which has its place, true. However when it comes down to it that artificiality makes it even worse for you than it would be making it at home. And as far as I’m concerned I would much rather know exactly what I’m eating or drinking than be in the dark about exactly how much sugar is in my drink! I’m not going to tell you that making this Pumpkin Spice Latte will replace your love of Starbucks, it does take a bit of time to make the syrup, but when you look at the overall benefits to making your coffee at home why not take the extra time on the weekend and make up some Pumpkin Spice syrup. The main benefit to having this recipe in your repertoire is that you can make it year round, you don’t have to stop drinking Pumpkin Spice Latte’s when Starbucks takes them off of the menu, you can have an iced Pumpkin Spice Latte in the middle of the summer if you want! And who doesn’t long for a taste of Fall when it’s 106 degrees outside? (Obviously I would recommend making iced, hot coffee in the summer is too much for me!) Let us know what you think of our Pumpkin Spice Latte and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

State Fair Funnel Cake | This Is Why I’m Full

When the Hubby was making this State Fair Funnel Cake for me he kept on calling it a fritter… Which was funny, but not true. This delicious funnel cake deserves to be called by it’s proper name! We all know that funnel cake is a staple at any fair, state or county, and this recipe captures the delicious fried goodness that is funnel cake. Now I know what you are thinking, and it’s true, this State Fair Funnel Cake really isn’t good for you.. However as a once in awhile treat I think it’s worth it, you can’t deny yourself everything! Diet or not, health nut or not, sometimes the only thing you want is something warm and sugary! The hubby and I make a lot of desserts, we don’t eat most of them, mostly because we always end up making too much, but also because neither of us are dessert addicts, we tend to be more potato/bread addicts than anything else, but we did eat this when we made it and it was delicious! So go ahead, treat yo’ self, because you never know when you are going to make it to a State or County fair, but you can now make that magic happen at home! Let us know what you think of our State Fair Funnel Cake and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

This is a Homemade French Bread recipe that I make the night before I want to eat it. We recently bought a stand mixer, and the dough hook attachment is really a godsend when making bread.

It’s simple, all you need to do is activate your yeast and gradually add in the flour until it combines. Once it has incorporated it becomes one big ball in the mixer. At this point the bowl should be clean, with no dough or flour left on the rim. There should be a nice sheen on the bowl. I let it run for a good 7-10 minutes letting the dough fully incorporate and knead. Once the bread has been kneaded for a solid amount of time I leave it in the bowl and let it rise, once it doubles in size punch the dough back down and repeat 5 times, each time letting the dough double in size before knocking it back down.

Once I’ve let it rise a good amount I roll it out into rolls and slice the top of each loaf three times. Get a good 1/4 inch of penetration on each of the slices so the bread doesn’t split while baking. Mix the egg and water together and baste the top so you get a nice golden brown like you see in the photos.

Homemade French Bread | This Is Why I’m Full

This is a great Homemade French Bread recipe that can be used for many different things, not just french bread. We’ve made sandwiches, french toast, avocado toast, and jammy toast with this recipe. You’ll see those recipes shortly if you follow along with the site.

If you make this please let me know how it turns out, or if you made any alterations to make it better! We’d love to hear from you

Let us know what you think of our Homemade French Bread and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Sriracha Candied Bacon|This Is Why I’m Full

This is a great recipe if you want to spice up your bacon intake. Everyone knows the amazing power that bacon has over your stomach, at least every mans that I’ve met. I’m willing to bet that you haven’t tried this kind of bacon though. The Srirarcha Hot Chili Sauce gives a good hot taste to the bacon. The spread is a sweet and spicy mix that is just perfect for bacon. It may take a bit more time to make than traditional bacon but it is well worth the wait. Plus at the end of making it your entire house will smell amazing.

Let us know what you think of our Sriracha Candied Bacon and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Reheat the spice mixture. If necessary add the water to help make it spreadable.

Spoon or brush the mixture on top of the bacon

Return to the oven and cook for 13 minutes.

If the bacon is not crispy enough (remember it’ll crisp up as it cools), flip the bacon over, spoon any remaining spice mixture and bake for a few more minutes. OR you can broil for 1 minute each side but watch as this will burn.

Remove from the oven, allow to cool 1 minute on the rack and then using cooking tongs, remove the bacon from the rack and plate.

Crock Pot Teriyaki Chicken|This Is Why I’m Full

This Crock Pot Teriyaki Chicken is so good! We made ours into a stir-fry type dinner with some delicious brown rice! The hubby loves teriyaki chicken, and that’s a good thing because I do too! For the stir fry we put a little bit of oil into a pan on the stove and cooked up some zucchini, carrots, fresh bean sprouts (canned are yucky!) and some snap peas. It was awesome! Let us know what you think of our Crock Pot Teriyaki Chicken and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

I love Artichokes, and these are the best artichokes I’ve ever made! Once you make our Easy Baked Artichokes you will never need to steam artichokes again! I couldn’t believe how easy it was to bake them, the cleanup involved taking th foil out of our baking dish and throwing it away! The leaves were even better than steaming them and the garlic con a little caramelized from the heat, it was amazing! The Hubby likes to eat artichokes with butter, and I grew up eating them with mayonnaise but since we got together we started making our own sauces! So you should definitely try our Artichoke Sauce recipe! It’ll knock your socks off! Let us know what you think of our Easy Baked Artichokes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

There are two kind of people in the world, the kind that eat artichokes with melted butter, and the kind that them with mayonnaise. I want to add a third category: people who eat artichokes with our Artichoke Sauce. It’s so good! How could you not want to eat this! You can make this Artichoke Sauce with that mayonnaise that isn’t really mayonnaise (I think it’s made with olive oil?) or even low-fat mayonnaise if you are one of those people who want to watch the world to burn… I personally am a purist, artichokes are good for you, so you can eat them with this tasty sauce to make yourself happy as well as eating kind of healthy food! Let us know what you think of our Artichoke Sauce Recipe and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!